Peel the shrimp, leave the tail shell, pick the intestinal mud and gently scrub with salt, wash and drain. Use a knife to gently stroke 5 to 6 knives on the belly of the shrimp, then place the shrimp back on the chopping board, pinch the shrimp body with your fingers and press it slightly, and cut the shrimp ribs to make the snail body longer, so that the fried shrimp back straight
Marinate the shrimp with salt and pepper
Okra and eggplant are washed, and the eggplant is cut into sections almost as long as okra.
Mix the scorpion powder with ice water to make a garnish. The ratio of scorpion powder to ice water is 1:1.6
From the oil pan, burn the oil to about 170-180 degrees Celsius, slide the shrimp and vegetables wrapped in the noodles into the pot, fry until floating, golden yellow, put on the blotting paper, and finally put on the plate. Just fine. The trick is to add some radish puree after the water is mixed.
Scorpio's approach: Add 1 cup of water, みりん 50cc, oyster sauce 50cc, 鲣 10g for 2 minutes, filter impurities